Lead Line Cook

Summit Hospitality Group; Kansas City (MO); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Medical Insurance

Food Discount

Employee meal benefit

Job summary

Summit Hospitality Group in Kansas City, MO is seeking a Lead Line Cook to prepare and execute exceptional food while guiding the kitchen team during service. This role supports the Sous Chef and Executive Chef to maintain quality, consistency, cleanliness, and timely ticketing.

Train new cooks, cover multiple stations, uphold food safety standards, and communicate with the team to ensure smooth operations. A strong work ethic and pride in food are essential.

Qualifications

• Previous line cook experience required.
• Excellent oral communication skills required.
• Positive interpersonal skills required.
• Must be able to read and write basic English.
• Food Handlers Card.
• Must be dependable, punctual, and willing to assist the team as needed.

Responsibilities

• Set up & stock assigned stations before service.
• Prepare ingredients, including cleaning, cutting, portioning, and organizing products.
• Prepare and cook menu items according to recipes, specifications, and quality standards.
• Maintain thorough knowledge of the menu and execute all stations.
• Help lead the kitchen line during service and ensure timely prep.
• Coordinate with kitchen team to ensure simultaneous service.
• Monitor ticket times, food quality, presentation, and proper portioning.
• Train and assist new kitchen team members on recipes, procedures, stations, and safety standards.
• Fill in for absent team members and provide coverage to keep the kitchen operating efficiently.
• Communicate with the Sous Chef and Executive Chef regarding needs and concerns.
• Report equipment issues, safety concerns, or other mishaps to management.
• Follow all food safety, sanitation, and kitchen procedures.
• Help control food waste by proper storage, labeling, and handling.

Skills

Line cook experience

Oral communication

Interpersonal skills

English literacy

Food handlers card

Dependable & punctual

Job description

The Lead Line Cook is responsible for preparing and executing exceptional food while helping lead the kitchen team during service. This position serves as a key support to the Sous Chef and Executive Chef by maintaining food quality, consistency, cleanliness, and ticket times. The Lead Line Cook should be passionate about food, take pride in their work, and be willing to lead by example.

Duties and Responsibilities

• Set up & Stock assigned stations with all necessary supplies before service.
• Prepare ingredients, including cleaning, cutting, portioning, and organizing products.
• Prepare and cook menu items according to recipes, specifications, and quality standards.
• Maintain thorough knowledge of the menu and demonstrate the ability to execute all assigned stations.
• Help lead the kitchen line during service and ensure food is prepared accurately, consistently, and in a timely manner.
• Coordinate with other kitchen team members to ensure food is completed and served simultaneously.
• Help monitor ticket times, food quality, presentation, and proper portioning.
• Train and assist new kitchen team members on recipes, procedures, stations, and food safety standards.
• Demonstrate the ability to work multiple stations and provide coverage when needed.
• Fill in for absent team members and assist wherever needed to keep the kitchen operating efficiently.
• Communicate effectively with the Sous Chef and Executive Chef regarding food quality, prep needs, staffing, and kitchen concerns.
• Report any equipment issues, safety concerns, food quality issues, or other mishaps to management.
• Follow all food safety, sanitation, and kitchen concerns.
• Help control food waste by following proper storage, labeling, and handling procedures.

Benefits

• Benefits (full-time only)
• Medical Insurance
• Food Discount
• Employees are allowed to get 50% off an entree while working and 50% off an entrée for themselves and a guest.

This job description indicates in general terms, the type and level of work performed as well as the typical responsibilities of employees in this classification. The duties described are not to be interpreted as being all-inclusive to any specific employee. Management reserves the rights to add, modify, change or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Nothing in this position description changes the at-will employment relationship existing between the Institution and its employees.

Qualifications

• Previous line cook experience required
• Excellent oral communication skills required
• Positive interpersonal skills required
• Must be able to read and write basic English
• Food Handlers Card
• Must be dependable, punctual, and willing to assist the team as needed.